How to Can Peaches

Canning peaches at home is a wonderful way to preserve the fresh, juicy flavor of summer fruit to enjoy all year long. This step-by-step guide walks you through everything from peeling to sealing so you can safely and confidently make your own beautiful jars of peaches in syrup.

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Ingredients

• 17 lbs fresh, ripe peaches (preferably freestone — do not use white peaches!)
• 7 quart jars with rings and new lids, sterilized
• Water bath canner
• Granulated sugar
• Jar grabber or tongs (for handling hot jars)

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Instructions

1. Sterilize the Jars

Wash jars, lids, and rings thoroughly. Sterilize the jars (you can run them through the dishwasher right before starting). Make sure lids are new to ensure a proper seal.

2. Prepare the Water Bath

Fill your water bath canner with enough water to cover the jars by 1–2 inches once they’re submerged. Place on the stove and bring to a boil, then reduce to a simmer while you prepare the peaches.

3. Peel the Peaches

Bring a large pot of water to a gentle boil. Add peaches (in batches, if necessary) and blanch for 30 seconds. Transfer immediately to an ice water bath.
Peel the skins — they should slip off easily — then remove the pits and cut into large slices.

4. Pack the Jars

Fill the sterilized jars with peach slices as you go. Gently tap the jars on the counter to help the fruit settle and eliminate air gaps.

5. Make the Simple Syrup

For a light syrup, combine 2 cups sugar with 6 cups very hot water. Stir until completely dissolved.
Pour syrup over the peaches, leaving ½ inch of headspace at the top. Tap jars gently to release any trapped air bubbles.

6. Seal the Jars

Wipe the rims of the jars clean with a damp cloth. Place the lids on top and secure with rings until fingertip tight — not overly tight.

7. Process in Water Bath

Using tongs or a jar lifter, lower the jars into the hot water bath. Ensure the water covers the tops of the jars by at least 1 inch.
Cover with the canner lid and bring back to a full boil. Once boiling, process for 25 minutes.

8. Rest and Cool

After 25 minutes, turn off the heat and let the jars rest in the canner for 5 minutes. Then carefully remove and place them on a towel-lined countertop to cool completely.

9. Check the Seals

After a few hours, check that each lid has sealed properly — the center should be slightly indented and not pop when pressed.
If any jars did not seal, refrigerate and enjoy within a few days, or reprocess them in the water bath.

10. Store

Once fully cooled, label and store the sealed jars in a cool, dark place. Properly canned peaches will keep their best quality for 12–18 months (and are often safe even longer).

If any jars develop mold, discoloration, or a foul odor, discard them immediately.

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Why You’ll Love This Recipe

• Tastes like summer all year long — fresh, ripe peaches preserved at their peak.
• Simple and safe — clear step-by-step instructions for beginners.
• Customizable syrup — adjust sweetness to your liking.
• Great for gifting — beautiful jars that make perfect homemade presents.
• Cost-effective — store-bought canned fruit can’t compare to homemade flavor.

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Tips

• Always use freestone peaches — they’re easier to pit and hold up better in syrup.
• Avoid white peaches — they have a higher pH and are not safe for canning.
• Work quickly after peeling to prevent browning. Toss peaches in lemon juice if needed.
• If syrup cools while you work, keep it warm before pouring over the peaches.
• Label jars with date and batch for easy rotation.

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Variations and Substitutions

• Different syrups:
  • Light syrup: 2 cups sugar + 6 cups water
  • Medium syrup: 3 cups sugar + 6 cups water
  • Heavy syrup: 4 cups sugar + 6 cups water
• Honey or maple syrup: Replace some of the sugar with honey or maple syrup for a natural sweetness.
• Flavor infusions: Add a cinnamon stick, vanilla bean, or a few slices of ginger to the syrup for a unique twist.
• Halved peaches: Instead of slices, can peach halves for a more rustic look.

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FAQs

Can I use frozen peaches?
No, fresh ripe peaches work best. Frozen peaches will soften too much during canning.

Do I need to peel the peaches?
Yes — leaving the skins on can affect texture and flavor, and sometimes cause discoloration.

What if my jars didn’t seal?
Refrigerate unsealed jars immediately and enjoy within a few days, or reprocess them using new lids.

How long will canned peaches last?
Properly sealed jars can last up to 18 months stored in a cool, dark place.

Can I reduce the sugar?
Yes, you can make a lighter syrup or even use fruit juice — just note the flavor and preservation time may vary slightly.

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Serving and Suggestions

• Spoon over ice cream, yogurt, or pancakes for a sweet treat.
• Use in pies, cobblers, or smoothies.
• Add to salads or charcuterie boards for a touch of natural sweetness.
• Pair with granola and Greek yogurt for a healthy breakfast.
• Gift a jar tied with ribbon for a thoughtful homemade present.